By Rajlakshmi
January 4, 2026
Bhortas are a staple in Bengali households, known for their simplicity and rich flavours. Sheem bhorta or hyacinth beans paste is a traditional dish that uses mustard seeds, poppy seeds, and coriander leaves, ground into fine pastes using a traditional stone grinder. These pastes are integral to everyday cooking and bring a sharp, earthy depth to all meals.
300g of sheem or hyacinth beans 4 garlic cloves 3 green chillies, slit from between ½ cup of chopped coriander leaves Salt to taste ½ teaspoon of nigella seeds or kalaunji seeds 1 teaspoon of mustard oil ½ teaspoon of sugar
Cut off the thread along the sides and clip the ends of the sheem. Chop them in half.
Place the sheem in a bowl with a few green chillies, garlic cloves, and coriander leaves. Place a plate over the bowl.
Put the bowl on a wire rack in a kadai or wok. Fill the kadai with water. For 10 to 15 minutes, let it steam.
Remove once tender. Place the steamed sheem, garlic cloves, green chilli, coriander leaves, and salt on a sheel nora or in a mortar and pestle.
Grind into a coarse pulp after adding a little water. Set aside. In a pan, heat the mustard oil.
Add green chilli and nigella seeds. Allow them to sizzle. Add the mixture of crushed sheem. Cook for a few minutes while stirring.
Add sugar and adjust the salt. Cook until the sugar is thoroughly mixed in. Move to a bowl for serving.
Drizzle with a small amount of raw mustard oil. Warm up and serve with steaming rice.